Warm Apple Vinaigrette With A Roasted Pear Spinach Salad

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This is one of my favorite vinaigrettes and salad. The dressing is warmed up with some shallots and fresh herbs and pureed until creamy; served over spinach, sweet roasted pears, dried cranberries and crunchy pecans.

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Steps

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This takes 4-5 steps , but you do a few steps ahead of time so then it is just a matter of warming up the vinaigrette and tossing the salad.

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Pecans -- in a small dry saute pan , toast the pecan halves on medium heat for just a couple of minutes until they get lightly brown.

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You will actually start to smell their toasted flavor.

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Remove from the pan and cool on a paper towel and then place in a ziplock bag or small tupperware type container and keep until you are ready to make the salad.

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Vinaigrette -- make this a day or so ahead and then all you need to do is just reheat.

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Step 1: in a small bowl , add add the apple cider , vinegar , honey , and cinnamon stick , cover with plastic wrap and refrigerate for at least 8 hours.

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Step 2: in a small pot , add the oil and saute the shallots of medium heat until tender.

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Then add in the apple cider mix and bring to a boil.

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Continue to cook on medium for about 4-5 minutes to let it reduce slightly.

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Remove from the heat and stir in the mus.

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Ingredients

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apple cider, cider vinegar, honey, cinnamon stick, shallot, dijon mustard, fresh thyme, vegetable oil, salt, pepper, baby spinach, red onion, bosc pears, dried cranberries, butter, allspice, pecan halves